This cranberry orange bread is a sweet and tangy treat that smells amazing while baking. Filled with juicy cranberries and zesty orange, it’s perfect for breakfast or a snack!
I love how easy this bread is to make. Just mix, pour into a pan, and bake! Plus, it makes my kitchen smell like a cozy bakery. Who doesn’t love that? 🍊🍞
Key Ingredients & Substitutions
Flour: All-purpose flour is great for this bread. If you’re gluten-free, you can substitute a 1:1 gluten-free flour blend for a similar texture.
Cranberries: Fresh cranberries are ideal, but frozen ones work just as well. If you’re using dried cranberries, reduce the sugar slightly as they are sweeter.
Sour Cream: I love using sour cream for its richness. Plain yogurt is a fantastic substitute, giving you similar tanginess and moisture.
Butter: Unsalted butter adds flavor. For a dairy-free option, use coconut oil or vegan butter. Just make sure it’s softened for easy mixing!
Orange Juice and Zest: Freshly squeezed juice and zest will give the best flavor. You can use bottled orange juice in a pinch, but fresh is always better.
How Do I Ensure My Bread Doesn’t Sink in the Middle?
A common issue with quick breads is sinking in the middle, but you can avoid this! First, ensure your ingredients are at room temperature before mixing, especially eggs and butter. This helps them emulsify properly.
- Coat cranberries in flour before adding them to the batter. This prevents them from sinking.
- Avoid overmixing the batter. Mix just until combined to keep the bread from becoming dense.
- Make sure your oven is preheated. A stable heat helps the bread rise while baking.
Following these tips can make a big difference in getting a perfect loaf of cranberry orange bread that is beautifully risen and delicious! Enjoy your baking!
Cranberry Orange Bread Recipe
Ingredients You’ll Need:
For the Bread:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon orange zest (about 1 large orange)
- 1 cup fresh or frozen cranberries
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream or plain yogurt
- ¼ cup fresh orange juice (about 1 orange)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh orange juice
For Garnish:
- Additional fresh cranberries
- Orange slices (optional)
- Powdered sugar for dusting (optional)
Time Needed:
This recipe takes about 15 minutes to prepare and 50-60 minutes to bake. After baking, allow the bread to cool before glazing it, adding another 10-15 minutes. In total, you’re looking at about 1.5 to 2 hours, but it’s worth the wait for a delicious treat!
Step-by-Step Instructions:
1. Preheat & Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Take a 9×5 inch loaf pan and grease it lightly with butter or cooking spray. You can also dust it with flour or line the bottom with parchment paper for easy removal after baking.
2. Mix the Dry Ingredients:
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and orange zest. This combination adds flavor and helps the bread rise. Set this bowl aside for later.
3. Prep the Cranberries:
In a separate bowl, toss the cranberries in a tablespoon of flour from the previous mixture. This tiny step helps keep the cranberries suspended in the batter instead of sinking to the bottom during baking.
4. Cream the Butter and Sugar:
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes about 3-4 minutes. Creaming is essential for giving the bread a lovely texture!
5. Add Eggs & Vanilla:
Next, beat in the eggs one at a time into the butter-sugar mixture. Make sure each egg is fully mixed in before adding the next one. Don’t forget to stir in the vanilla extract for added flavor!
6. Combine Dry & Wet Ingredients:
Now, it’s time to combine everything! Alternately add the dry flour mixture and the sour cream along with the fresh orange juice into the wet ingredients, starting with the dry ingredients and finishing with the dry. Mix until just combined to keep the bread light and fluffy—avoid overmixing!
7. Fold in the Cranberries:
Gently fold in the cranberries that you coated in flour. Make sure they are evenly distributed throughout the batter for delicious bursts of flavor in every slice.
8. Bake the Bread:
Pour the batter into your prepared loaf pan, smoothing the top with a spatula or spoon. Bake in the preheated oven for 50-60 minutes. The bread is done when a toothpick inserted into the center comes out clean.
9. Cool and Make the Glaze:
Once baked, allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. To make the glaze, whisk the powdered sugar and orange juice together until smooth.
10. Drizzle & Garnish:
Once the bread is cool, drizzle the glaze over the top. Feel free to decorate the loaf with fresh cranberries and orange slices. You can even dust it with extra powdered sugar for a delightful finishing touch!
11. Slice and Enjoy:
Finally, slice the bread and serve it up! This cranberry orange bread pairs wonderfully with tea or coffee. Enjoy the delightful flavors and scents of your creation!
This recipe gives you a lovely, moist, and flavorful cranberry orange bread that’s sure to brighten your day!
Can I Use Frozen Cranberries?
Absolutely! If you’re using frozen cranberries, there’s no need to thaw them before adding to the batter. Just toss them straight in, and they’ll work perfectly!
How Should I Store Leftover Bread?
Store any leftover cranberry orange bread in an airtight container at room temperature for up to 2 days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate it for up to a week, or freeze for up to 3 months.
What Can I Substitute for Sour Cream?
You can easily substitute plain yogurt for sour cream, as they provide similar moisture and tanginess to the bread. If you’re looking for a dairy-free option, use a plant-based yogurt.
Can I Make This Bread Without Eggs?
Yes! You can use flaxseed meal mixed with water as an egg substitute (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg). Alternatively, you could use unsweetened applesauce (¼ cup per egg) for added moisture and sweetness.
